Avocado Souffle

Ingredients

2 Avocados, pureed with 1/4 cup lime juice

1 envelope unflavored gelatin

¾ cup sugar

⅛ tsp. salt

4 eggs, separated

1 ¼ cups water

3 Tbsp. light rum

1 cup heavy cream, whipped Rum Cream, given below

Rum Cream - Makes about 1 cup

½ cup Whip 1/2 cup heavy cream with

1 Tbsp. light rum.

Directions

Combine gelatin. 1/2 cup sugar an salt in top of double boiler. Beat egg yolks with water; add to gelatin. Stir over boiling, water until gelatin is dissolved about 5 minutes. Remove from heat; stir in rum and avocado puree. Cool until mixture mounds slightly when dropped from a spoon.

Beat egg whites until foamy; gradually beat in remaining in sugar until stiff, but not dry. Fold with whipped cream into gelatin mixture. Pour into 1-quart soufflé dish. Chill until firm. Serve with Rum Cream.